undergraduate thesis
Digestibility of native and barley starch modified with mixture of glutaric acid and acetanhydride

Antun Jozinović (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Jozinović, A. (2009). Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, Antun. "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, Antun. "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, A. (2009). 'Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović A. Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:146737

A. Jozinović, "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:146737